Manakeesh

Manakeesh is the Arabic pizza of sorts. It is made of authentic Arabic Lebanese

flat breads, topped with an exquisite selection of marinated meat, vegetables, and a
multitude of Arabic spices and herbs. It is difficult to think of a lavish breakfast
table in the middle east without a manakeesh at its centre. Here is the low down on
how to make this delicious Arabic food.

Ingredients:

 2 ¼ lb flour
 2 cup of warm water
 Fresh zaater oil
 2 tbsp dry yeast
 4 tbsp olive oil
 1/3 cup grated akawi cheese
 1 tbsp salt

Method:

1. Stir yeast in ¼ cup of warm water and leave it aside for an hour to become
active.
2. Add 1 tbsp of salt in flour, along with some olive oil over it. Add the
remaining cups of water on it and mix them together into a soft dough.
3. Roll out the dough into a medium sized thickness and spread the fresh zaater
oil all over the surface
4. Place the dough on the baking sheet and top it up with 1/3 cup of grated
akawi cheese.
5. Bake in your oven for about 6 min at 650 F.
6. Serve with fresh tomatoes and pickled cucumber.
 Humus

Humus is a traditional, local Arabic dip. It is mostly served with warm pita
bread. It is a popular cuisine from Arab locals especially in Turkey, Morocco,
Dubai, Saudi Arabia and Israel.

Ingredients:

 2 lemon juice
 3 tsp sesame seeds
 300 gm chickpeas
 2 chopped garlic cloves
 Salt (to taste)
 1 tsp olive oil (for garnishing)
 1 tsp Paprika (for garnishing)
 Spring parsley (finely chopped for garnishing)

Method:

1. Soak chickpeas for overnight and boil in a deep saucepan until

tender.(cooking time : 135 – 140 min)
2. Reserve the cooking water.
3. Grind chickpeas in a blender with lemon juice, garlic, salt and sesame seeds.
4. Add cooking water into the blender and blend the mixture to make a dip of
soft creamy consistency.
5. Garnish with parsley, paprika and olive oil.
 Kabsa

Kabsa is a exuberant looking family of dishes made from basmati rice, meat,
vegetables, and a unique blend of spices. Kabsa originated from Yemen and is
served as a traditional dish in Saudi Arabia, Dubai, Qatar, Jordan and Kuwait.
Kabsa can be made in a number of ways, the recipe differs in almost every
household! But as long as it looks grand, you got your kabsa right.

Ingredients:

 1 kg chicken (cut into pieces)  4 cloves

 ¼ cup vegetable oil  4 Cardamom
 2 sliced onion  3 Cinnamon sticks
 12 oz tomato puree  Pepper and salt to taste
 2 medium chopped tomatoes  1 kg rice
 4 chopped cloves of garlic  ¼ cup Raisins
 2 grated carrot  ¼ cup sliced almonds
 1 grated orange
Method:

1. Saute 2 medium sliced onion until it begins to brown.

2. Add chopped tomatoes, tomato puree, chicken pieces and garlic and stir for
5 min over low heat.
3. Stir in 3 cups of hot water, grated orange, grated carrot, salt, pepper and
spice.
4. Cook over medium heat for about 20-25 min, until chicken is done.
5. Set aside to keep warm.
6. Stir rice into the liquid in the pan and cook.
7. Cover the pan over low heat for about 35-40 min or until liquid is absorbed.
8. Put rice on a serving platter, with chicken pieces spread all around.
9. Toss almonds and raisins over and serve.
Matchbous
Matchbous is an Arabian cuisine made from spiced lamb, tomato, rice and stew. Matchbous is a
classic Khaleji dish. With the very first bite of your Matchbous, you will experience a burst of
intriguing taste stemming from intense flavour of cooked rice and lamb. To broaden the
spectrum of your taste, you need to give this recipe a try.

Ingredients:

 2 tsp ghee
 1.5 kg lamb shoulder
 2 roughly chopped onions
 1 tsp Baharat
 5 cloves
 1 tsp turmeric
 2 peeled tomatoes
 ½ tbsp powdered loomi
 3 pieces of cassia bark
 2 cups of rice
 ½ cup coriander (chopped)
 Water (750 ml)
 3 tsp salt
 6 cardamom pods

Method:

1. Saute the onions in a large pan, over a medium heat, until they turn
transparent.
2. Add turmeric and Baharat and cook until the onions and spices are
thoroughly mixed.
3. Coat the lamb pieces with spices, cook until the lamb browns.
4. Add salt, tomatoes and the other spices.
5. Cover the pan and simmer for about 15 min.
6. Add coriander and water to the pan.
7. Cover the pan tightly and cook over a low heat for about 2 hours, or until the
meat is tender.
8. Add the rice, bring the pan to the boil. Cook for about 20-25 min over a low
heat, until the rice is cooked.
9. Turn off the heat and remove the cover.
10.Stir the mixture.
11.Serve with green salad and yogurt.
 Baklava
This rich pastry made with layers of filo and chopped nuts, held together by honey and
syrup is bound to satisfy your sweet tooth! This beautiful dish drenched in light syrup is a
gift from the old Ottoman Empire to the world. Even in the Middle East it is considered a
‘presentation’ dish and reserved for special occasions because of its expensive
ingredients. (But don't worry, feel free to make it at home at impress at dinner parties!)

Ingredients:

For the Filling

 8 oz finely chopped almonds

 4 oz finely chopped walnuts
 2 oz caster sugar
 2-3 tsp bread crumbs
 2 tsp cinnamon
 1/8 tsp cloves

For the syrup For the cover

 1 lb sugar 5 oz unsalted butter

 16 fl oz water 12 oz packet filo pastry
 1 stick cinnamon
 1 tsp lemon juice

Method:

1. Mix all the ingredients under ‘filling’ in a bowl.

2. Mix all the ingredients under ‘syrup’ together in a saucepan and bring it to boil,
with continuous stirring for the sugar to dissolve.
3. Simmer for 10 min.
4. Leave it to cool.
5. Brush a 12 x 10 baking dish with butter.
6. Brush 10 sheets of filo with melted butter.
7. Lay the sheets one by one on the dish.
8. Now, spread the ‘filling’ in the dish.
9. Now top it off again with further 10 to 12 sheets of filo and brush them with
melted butter.
10. Score the top layers into large diamond shapes with a sharp knife.
11. Bake in oven (160 C) for about 1 hour or until the top turns golden brown.
12. Remove from oven and pour the syrup over the top.
13. Leave it for 5-6 hours to absorb the syrup.
14. Serve.
 Shanklish

Shanklish is a type of sheep’s milk or cow’s milk cheese in Arab

cuisine, which is made into very small balls. The balls are then covered
in za’atar, a typical Arabic herb, and Aleppo pepper. The balls are then
stored and dried for a long period before they can be eaten. It has a
strong flavor and odor.

Ingredients:

 1 cup water
 1 tsp smoked paprika
 3 quarts plain yogurt
 2 tsp crushed hot pepper
 1 tsp coarse sea salt
 Za’atar seasoning for coating

Method:

1. Combine everything in a saucepan except the za’atar.

2. Stir and boil the mixture until curds separates.
3. Stain it through a colander, lined with cheese cloth.
4. Shape the cheese into small balls, when its cool enough to handle.
5. Dust a palte with za’atar and roll the shanklish in the spice to coat
them.
6. Refrigerate before you serve.
 Falafel

Our very own recipe! Falafels from Operation Falafel are crunchy balls
or fritters of chickpea or other pulses, deep fried until golden brown.
They are commonly sandwiched in pita bread with tahini sauce and
hummus in pita bread (delicious!) You don't know the true feel of a
falafel until you have one for yourself. And we have just the place for
you to get started: Operation Falafel, Dubai.

Ingredients:

 1 chopped onion
 16 oz dried chickpeas
 2 chopped cloves of garlic
 3 tsp chopped parsley
 1 tsp coriander
 1 tsp cumin
 2 tsp flour
 Salt
 Oil (for frying)
 Pepper

Method:

1. Soak dried chickpeas in water for overnight.

2. Drain chickpeas and place them in fresh water.
3. Bring to a boil for 5 min.
4. Let simmer on low for about 1 hour.
5. Drain water from chickpeas and allow to cool for 15 min.
6. Combine onion, garlic, flour, chickpeas, cumin, pepper and salt (to
taste) in a bowl.
7. Mash chickpeas and mix the ingredients together.
8. Form the mixture into small balls (size of a ping pong ball) and
then slightly flatten the balls.
9. Fry at 360 degree in 2 inches of oil, until golden brown.
10. Serve.
 Maqluba (Upside-Down Chicken and Rice)
Ingredients
 7 cups water
 2 onions, chopped
 1 tablespoon chopped garlic
 1 teaspoon ground cinnamon
 1 teaspoon ground turmeric
 1 large eggplant, cut into 3/4-inch
 2 teaspoons garam masala slices
 1 pinch salt and ground black pepper
 2 zucchini, cut into 1/4-inch slices
to taste
 1 cup broccoli
 2 cups cooking oil
 1 cup cauliflower
 2 cups lamb meat, cut into small  1 1/2 cups jasmine rice
pieces  1 (16 ounce) container plain yogurt
 Add all ingredients to list
Directions
Add a note Print
1. Bring to a boil the water, onion, garlic, cinnamon, turmeric, garam masala,
salt, and pepper in a large pot. Add the lamb; reduce the heat to low and
simmer 15 to 20 minutes. Separate the lamb from the liquid and set aside.
Transfer the liquid to a bowl.
2. While the lamb mixture simmers, heat the oil in a large, deep skillet over
medium heat. Fry the eggplant slices in the hot oil, assuring the pieces do
not touch, until brown on both sides; remove to a plate lined with paper
towels to drain. Use the same procedure to fry the zucchini and the
cauliflower. Cook the broccoli in the oil until hot and remove to a paper
towel-lined plate to drain.
3. Layer the lamb into the bottom of the large pot. Arrange the eggplant,
zucchini, broccoli, and cauliflower on top of the lamb in layers. Pour the rice
over the meat and vegetables, shaking the pot gently to allow the rice to
settle into the dish. Pour the reserved cooking liquid from the lamb over the
mixture until it is completely covered. Add water if needed.
4. Cover the pot and simmer over low heat until the rice is soft and the liquid is
absorbed, 30 to 45 minutes. Remove the lid from the pot. Place a large
 platter over the pot and flip the pot so the dish is "upside down" on the
platter. Serve with yogurt on the side.

Chicken Biryani

Ingredients
 4 tablespoons vegetable oil
 4 smalls potatoes, peeled and
halved
 2 larges onions, finely chopped
 2 cloves garlic, minced
 1 tablespoon minced fresh
ginger root
 ½ teaspoon chili powder
 ½ teaspoon ground black pepper
 2 ½ tablespoons vegetable oil
 ½ teaspoon ground turmeric
 1 large onion, diced
 1 teaspoon ground cumin
 1 pinch powdered saffron
 1 teaspoon salt
 5 pods cardamom
 2 medium tomatoes, peeled and
chopped  3 whole cloves
 2 tablespoons plain yogurt  1 (1 inch) piece cinnamon stick
 2 tablespoons chopped fresh  ½ teaspoon ground ginger
mint leaves  1 pound basmati rice
 ½ teaspoon ground cardamom  4 cups chicken stock
 1 (2 inch) piece cinnamon stick  1 ½ teaspoons salt
 3 pounds boneless, skinless
chicken pieces cut into chunks

Procedure:

In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown,
drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and
fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper,
turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add
yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat,
stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to
add a little hot water if the mixture becomes too dry and starts to stick to the pan.

When the mixture is thick and smooth, add the chicken pieces and stir well to coat
them with the spice mixture. Cover and cook over very low heat until the chicken
is tender, approximately 35 to 45 minutes. There should only be a little very thick
gravy left when chicken is finished cooking. If necessary cook uncovered for a few
minutes to reduce the gravy.

Wash rice well and drain in colander for at least 30 minutes.

In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are
golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir
continuously until the rice is coated with the spices.

In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour
it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix
them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low
and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto
a warm serving dish.

Arabic Masala
Arabic Masala is used in most of the middle eastern foods. It can be bought in stores but in case
you run out of stock, here is a little help.

Ingredients

1. 1 cup cumin seed, whole

2. 1 cup fennel seed, whole
3. 1/2 cup coriander seed, whole
4. 1/2 cup pepper corn
5. 1 cup cinnamon sticks, small broken
6. 1/4 cup dried red chillies
7. 1/2 cup turmeric powder

Steps

1. Add all ingredients into a frying pan and roast over a low flame, stirring it continously
untill the spices turn golden brown.
 2. Grind in a blender after removing it from heat
3. Store in an airtight container.

Saleeg
This is a traditional Saudi main dish, made of rice with chicken or meat served
with it.
Ingredients
 3 pods black cardamom
 1 cinnamon stick
 1 medium red onion
 1 (3 1/2) pound chicken, split in half
lengthwise
 1 teaspoon dried cilantro
 ½ teaspoon ground black pepper
 ½ teaspoon salt
 2 cups long grain white rice
 3 cups milk

Directions
 Preheat oven to 350 degrees F (175 degrees C).
 Place the chicken, cardamom pods, cinnamon, and whole red onion into a
large Dutch oven. Fill with enough water to cover the chicken, and bring to a
boil over medium-high heat; boil for 20 minutes. Reserve 4 cups of the
resulting chicken stock in a large saucepan.
 Remove the chicken and onion from the Dutch oven and place in a roasting
pan. Season the chicken with the dried cilantro, black pepper, and salt; cover
with aluminum foil.
 Bake the chicken in the preheated oven for 30 minutes, then remove the foil
and continue baking until the chicken becomes golden brown.
 Meanwhile, pour the rice in with the reserved chicken stock. Bring the rice
to a boil over high heat, stirring occasionally. once it reaches a boil, cover
the saucepan and reduce the heat to low, simmer covered for 15 minutes. Stir
the milk into the rice and bring the heat back up to medium-low; cook
uncovered until no liquid remains. Serve the rice topped with the chicken
and onion.
 Al-Margoog

Ingredients  1 cup green beans - chopped

 ¼2 cup Brown Flour  1 large eggplant - diced
 1 cup water  1 cup pumpkin - diced
 pinch of salt Spices
 ⅓ Kilo Meat with Bones  2 stick cinnamon
 2 tbsp. vegetable oil  2 Dried Lime
 1 large onion - chopped  2 Red Pepper
 3 Tomatoes - minced  1 tbsp. Turmeric Powder
 1 tbsp. Tomatoes Sauce  1 tsp. mixed spices
 3 Marrow - cut it into 4 pieces  1/2 tsp. black pepper
 3 carrot - cut it into 4 pieces  1/2 tsp. cinnamon - powder

Preparation

1- Mix water, salt and flour kneaded by hand until dough. Then cut in the form of small eggs.

2- Brush the surface with oil and cover it and leave it on the side.

3- Stir garlic and onions, then add the meat and spices coarse and fine salt and We turn them
over for a period of approximately 3 minutes.

4- Then add the tomato juice. And leave five minutes and then pour the water and let it boil for
30 minutes over medium heat.

5- Manfred each piece of dough to become thin and use a little flour and oil to facilitate the
kneading.

6- Add beans and carrots to the amount and then put a circle of dough and leave minutes and
then put it in the gravy without flipping.

7- And put other circuit in the same way and then vegetables and finally the rest of the dough.
8- mix even rise a little dough on the bottom to the top as cooking and then cover the pot and
reduce to the fire.

9- After about 20 minutes Stir and add water when needed and leave 10 minutes and then is
raised from the fire

Bamia (Okra) with Tomatoes

Ingredients
1 teaspoon caraway
juice of one lemon
1 teaspoon sugar
1 teaspoon dried dill
6 oz tomato paste (1 small can)
2 large tomatoes, chopped
2 cloves garlic, chopped
1 large onion, chopped
3 cups fresh okra, left whole (tops trimmed off)
2 Tablespoons olive oil
Directions

Heat olive oil over medium heat in a large sautee pan. Add okra,
toss to coat, and cook for 3-5 minutes. Add chopped onion and
garlic and cook for an additional 3 minutes, until onion starts to
soften. Add tomatoes, tomato paste, lemon juice, sugar, and
spices and simmer for 30 minutes, stirring occasionally. If
mixture starts to look dry, add water a few tablespoons at a time.
Serve hot over rice.

Shorba
Ingredients

3 tsp oil
2 bay leaf
1 inch cinnamon
2 cloves / lavang
2 pods cardamom
1 tsp cumin / jeera
1 tsp ginger garlic paste
1 tsp besan / gram flour
2 tbsp coriander stem, chopped
3 tomato, cubed
¼ tsp turmeric
½ tsp kashmiri red chilli powder
½ tsp coriander powder
¼ tsp pepper, crushed
¾ tsp salt
cup water
2 tbsp coriander, finely chopped

Instructions

1. firstly, in a large kadai heat 3 tsp oil and saute 2 bay leaf, 1 inch
cinnamon, 2 cloves, 2 pods cardamom and 1 tsp cumin.
2. add 1 tsp ginger garlic paste and saute until the raw aroma disappears.
3. now add 1 tsp besan and roast until the besan turns golden brown.
4. further, add 2 tbsp coriander stem and 3 tomato.
5. saute for 3 minutes or until the tomato softens.
6. additionally, add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp coriander
powder, ¼ tsp pepper and ¾ tsp salt.
7. saute for 1 minute until the spices turn aromatic.
 8. now add 2 cup water over and boil for 30 minutes
9. now mash the tomatoes well to extract the juice from it.
10. finally, add 2 tbsp coriander enjoy tomato shorba recipe.

Qatayf (Arabic Desert)

Every year we have a special month, we fast until sunset, and this desert
is a traditional dish all around middle east , hope you enjoy it :D

Ingredients
10 servings

1. 2 cup all-purpose flour

2. 1/2 cup Semolina
3. 1/4 cup sugar
4. 3 cup water
5. 2 tbsp Baking powder
6. 2 tbsp Suger
7. 1 cup Goat cheese(or any sweet or unflavored cheese)
8. 1/2 liter vegetable oil(for frying)
9. 2 cup sugar
10. 2 cup water
11. 1 tbsp lemon juice

Steps
20 mins

1. Put the sugar and the water and boil them, put the lemon juice and boil the
syrup for 10 minutes, remove it until cool
2. Mix all of the ingredients in the mixer ,
3. Preheat a pan , then put some of the mixed ingredients in it (the same way
you make pancakes) until you see all the bubbles remove it, and put it on a
baking sheet
4. On a side dish put the goat cheese(make it like crumbs) with suger
5. Put the cheese inside the qatayf (pancakes) and close it will be like a half
moon
6. Preheat another pan with oil , fri the qatayf until its golden
7. Put them right away in the sugar syrup , remove them and shake the extra
syrup , put them on a plate and serve .
 kabsa khaleeji UAE recipe (arabian gulf)
Ingredients

1. main ingredients
2. 1 medium white onion chopped
3. 2 medium carrots peeled& grated
4. 2 tomatoes chopped
5. 1 orange zested
6. 6 clove garlic chopped
7. 1/4 cup butter
8. 1/4 cup tomato paste
9. 3 whole cloves
10. 2 cardamom pods
11. 1 large cinnamon stick
12. 3 cup chicken broth
13. 1/4 cup raisins
14. 1 1/2 cup uncooked basmati rice
15. garnish
16. 1/4 cup raisins
17. 1/4 cup pistachios (optional)

Steps

1. melt butter in a large pot over medium heat. add onion and garlic. saute intil tender. stir in
tomato sauce. cook over low heat 1 minute. add carrot, tomatoes, cardamoms, cloves,
cinnamon stick. cook 1-2 minutes. add broth. bring to boil. reduce heat and cover. cook for
30 minutes. while this is cooking, soak raisins in warm water for 15 min. drain and cook
them and the pistacios in a sauce pan with a dash of olice oil over low heat for about 5-10
minutes. careful to always stir them so the pistachios do not burn. stir in rice. cook 10-15
minutes stir periodically and watch rice so it doesn't overcook or stick to bottom of pot.
you can pull ot the cinnamon stick, cardamom pods, and cloves. add the garnish to the top.
2. melt butter in a large pot over medium heat. add onion and garlic. saute intil tender. stir in
tomato sauce. cook over low heat 1 minute. add carrot, tomatoes, cardamoms, cloves,
cinnamon stick. cook 1-2 minutes. add broth. bring to boil. reduce heat and cover. cook for
30 minutes. while this is cooking, soak raisins in warm water for 15 min. drain and cook
them and the pistacios in a sauce pan with a dash of olice oil over low heat for about 5-10
minutes. careful to always stir them so the pistachios do not burn. stir in rice. cook 10-15
minutes stir periodically and watch rice so it doesn't overcook or stick to bottom of pot.
you can pull ot the cinnamon stick, cardamom pods, and cloves. add the garnish to the top.

Chicken Machboos (Bahraini Spiced Chicken and Rice)

Ingredients

 2 large onions, diced

 3 tablespoons ghee or unsalted butter
 1 tablespoon baharat (see recipe below)
 1 teaspoon turmeric
 2 tablespoons oil
 A combination of chicken thighs, legs and breasts (about 3 pounds)
 1 hot green chili pepper (e.g., jalapeno), seeded and diced
 1 tablespoon fresh ginger, minced
 5 large cloves or garlic, thinly sliced
 2 large roma tomatoes, diced (or 1 (14 oz) can diced tomatoes, juices
drained)
 2-3 dried limes (loomi), several holes punched throughout each one
 5 green cardamom pods
 ⅛ teaspoon ground cloves
 1 stick cinnamon (about 2 inches long)
 2½ teaspoons salt
 2½ cups chicken stock
 2 cups basmati rice (soaked for at least 15 minutes, then rinsed and drained)
 3 tablespoons fresh cilantro, chopped
  2 tablespoons fresh parsley, chopped
 Rosewater for sprinkling (optional, but recommended)
 For the Homemade Baharat:
 1 tablespoon black peppercorns
 1 tablespoon cumin seeds
 2 teaspoons coriander seeds
 1 cinnamon stick (about 2 inches long)
 1 teaspoon whole cloves
 ¼ teaspoon green cardamom seeds
 1 tablespoon paprika powder
 ¼ teaspoon ground nutmeg
 For the Baharat:
 Set the paprika and nutmeg powders aside. Place all remaining ingredients
(whole seeds, cinnamon stick and cloves) in a small frying pan and dry roast
over medium-high heat, tossing regularly to prevent scorching, for 3-4
minutes or until very fragrant. Transfer to a spice or coffee grinder and let
cool. Add the paprika and nutmeg and grind all the ingredients to a fine
powder. Store left over baharat in an airtight jar.

Instructions

1. Heat the oil in a large Dutch oven over medium-high heat and fry the
chicken pieces on both sides until the skin is brown and crispy. Transfer the
chicken to a plate and leave the remaining oil in the Dutch oven.
2. Add the ghee (or butter), reduce the heat to medium, and fry the onions until
starting to brown, about 10-12 minutes.
3. Add the ginger, garlic, and green chile pepper and saute for another 2
minutes.
4. Add the baharat and turmeric and cook for another minute.
5. Return the chicken pieces to the Dutch oven along with the tomatoes, dried
limes, cardamom pods, cinnamon, ground cloves and salt. Add the chicken
stock and stir to combine. Bring it to a boil, reduce the heat to low, cover
and simmer for one hour.
6. Add the cilantro, parsley and drained rice and stir to combine. Return it to a
boil, reduce the heat to low, cover, and simmer for another 15-20 minutes
until the rice is done and has absorbed the liquid.
7. Transfer the chicken and rice to a serving dish (either leave the chicken
pieces tossed in with the rice, or place the chicken on top of the rice), and
sprinkling with 1-2 tablespoons of rosewater (optional).
8. Serve with a green salad and yogurt raita.
Lamb Machboos

Ingredients 2 tsp mixed spices (called bhar at local

1 leg of lamb, cut into chunks, with bone supermarkets)
1 whole cinnamon stick 1 tsp dried lime powder
2 whole cloves ¼ cup Noor Oil
4 cardamom pods cups basmati rice, rinsed, presoaked
1 onion, cut in quarters pinch of saffron threads soaked in ¼ cup
1 large potato, sliced warm water
sea salt Garnish:
1 tsp ground cardamom ⅓ cup zereshk, a type of berry
⅓ cup cashews
large onion, chopped
Introduction:

Machboos, or kabsa, is a popular dish in the Arabian Gulf and often enjoyed during Ramadan,
and on normal days as well. It is a hearty meal that has a multitude of flavors.

Steps Involved:

Wash a leg of lamb thoroughly and place in a pot.

Cover with water and add cinnamon stick, cloves, cardamom pods, and onion. Simmer 1 1/2
hours or until the meat is tender, skimming as necessary. When meat is tender, remove the meat,
and strain and reserve the stock.

In a separate pan, heat 1/4 cup of the Noor Oil. Sprinkle meat with dried lime powder, a
teaspoon of ground cardamom and mixed spices and brown it all with Noor Oil. Set aside.

To the remaining Noor Oil, add the drained rice and stock amount required to cook rice & salt.
Bring to a boil, reduce heat, and simmer till all the liquid is absorbed. Pour saffron water over
rice and top with meat.
Cover well and warm on lowest heat for 15 minutes.

For the garnish, brown onions in a pan with 3 tablespoons of Noor Oil and stir continuously.
Add cashews and brown. After that add the zeresh and set aside. Spoon rice onto a shallow dish,
serve the meat on top and garnish with the browned onions, cashews and zereshk.

Suggestion: Serve the Machboos with a green salad and yoghurt.